Begin by placing the peeled and chunked potatoes into a pot of cold salted water. Bring it to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain and return the potatoes to the hot pot for 1–2 minutes to let steam escape before covering and setting aside.

Preheat your oven to 425°F.

On a parchment-lined baking sheet, toss the peeled and sliced carrots with 1 tablespoon of olive oil, season with salt and pepper, and roast for 25–35 minutes until tender and caramelized.

Near the end, melt 2 tablespoons of butter with the honey and grated garlic in a small pan until bubbly, then drizzle over the carrots, tossing to coat.

Pat the chicken breasts dry and season with salt, pepper, half of the minced garlic, and thyme. Rub in with 1 tablespoon of olive oil.

In a large skillet, heat the remaining olive oil over medium-high heat. Sear the chicken for 5–6 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and cover it with foil to keep warm.

In the skillet used for the chicken, add the shallot and remaining garlic, sautéing for 1–2 minutes.

Deglaze the pan with white wine, scraping up any delicious bits stuck to the bottom. Let it simmer for 2–3 minutes, add the chicken stock, and continue simmering until it thickens.

Off the heat, whisk in 2 tablespoons of cold butter until the sauce is silky. Season to your taste.

Mash the hot potatoes until you reach your desired consistency.

In a small saucepan, warm the butter, cream cheese (if using), and milk until melted and mixed together. Stir this warm mixture into the mashed potatoes. Season with salt and pepper to taste.

Plate the chicken alongside a generous scoop of creamy mashed potatoes and a vibrant pile of glazed carrots. Consider a sprinkle of fresh herbs for garnish.